COOK OF THE WEEK: Lynnice Carter recipes

By NEMS Daily Journal

Mud Hen
1 cup sugar
1 teaspoon baking powder
11⁄2 cups all-purpose flour
1 stick margarine, melted
2 eggs, separated
1 cup finely chopped nuts
1 cup firmly packed brown sugar
Combine sugar, baking powder, flour, margarine and egg yolks. Mix together. Batter will be stiff. Place in a greased 8×10-inch pan and smooth with a spoon. Cover batter with nuts. Beat egg whites until stiff. Fold in brown sugar. Spread over nuts and bake at 350 degrees for 30 minutes.

Awesome Spaghetti
2 pounds mild sausage
1 medium onion, chopped
1 green bell pepper, chopped
1⁄4 teaspoon garlic powder
2 (15-ounce) cans tomato sauce
2 (12-ounce) cans tomato paste
1 (8-ounce) package sliced pepperoni
3 cups water
1 (4-ounce) can chopped black olives
4 ounces canned or fresh sliced mushrooms
2 envelopes spaghetti mix with mushrooms
1 teaspoon dried oregano
1 bay leaf
12 ounces spaghetti or penne pasta, cooked and drained
Brown sausage with onion, bell pepper and garlic powder in a large saucepan, stirring until the sausage is crumbly; drain. Stir in tomato sauce, paste, pepperoni, water, olives, mushrooms, spaghetti mix, oregano and bay leaf. Bring to a boil and reduce heat.
Simmer 11⁄2 to 2 hours or until mixture reaches desired consistency, stirring occasionally. Discard bay leaf. Spoon over hot cooked pasta.
Serves 16.

Basil Salad
4 cups torn lettuce
4 medium carrots, julienned
11⁄2 cups cooked small macaroni shells
2 cups frozen English peas, thawed
1 medium red onion, diced
12 ounces fully cooked ham, diced
1⁄3 cup shredded Swiss cheese
1⁄3 cup shredded Cheddar cheese
Dressing
1 cup mayonnaise
1⁄2 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon fresh basil or 1⁄2 teaspoon dried
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
3 hard-boiled eggs, cut in wedges
Layer lettuce, carrots, macaroni, peas, onion, ham and cheeses in a bowl in the order given in a clear punch or trifle bowl. Combine mayo, sour cream, mustard, basil, salt and pepper and pour over layered salad. Wedge egg slices on top. Cover and refrigerate overnight. When serving, dig deep to reach lettuce at the bottom.

Cracker Jacks
4 quarts popped popcorn
2 cups dry-roasted peanuts
11⁄4 cups sugar
2⁄3 cup margarine
2⁄3 cup dark corn syrup or molasses
1 teaspoon vanilla
1⁄2 teaspoon baking soda
Preheat oven to 250 degrees. Put popcorn and nuts in a large pan.
In a heavy saucepan, combine sugar, margarine and syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil 5 minutes, stirring. Remove from heat and stir in vanilla; add soda. Pour over popcorn and nuts and stir to coat.
Put mixture in a large shallow roasting pan or two 9×13-inch baking pans. Bake uncovered for 1 hour, stirring every 10 to 15 minutes. Pour out onto waxed paper to cool. Break apart. Store in an airtight container.

Mamaw Bertha’s Cornbread Dressing
11 cups bread crumbs
11⁄2 cups chopped onions
2 tablespoons poultry seasoning
4 eggs, beaten
2 quarts warm chicken broth
Combine bread crumbs, onions and poultry seasoning. Add eggs. Mix well and pour in warm broth. Mix well. Bake in a greased casserole at 450 degrees for 30 minutes.

Hugs and Chips Cheesecake
2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla
1 cup mini-chocolate chips
1 teaspoon all-purpose flour
1 ready-made chocolate pie crust
Chocolate Glaze
1⁄2 cup mini-chocolate chips
1⁄4 cup whipping cream
Preheat oven to 350 degrees. With a mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla and mix well. Toss chips with flour and stir into cheese mixture. Pour into crust. Bake 35 minutes or until the center springs back when lightly touched. Cool.
For the glaze, melt chips with cream and cook and stir until thickened and smooth.
Immediately spread over cooled cheesecake. Serve chilled. Refrigerate leftovers.